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Prawn and Snapper Soup
Recipe by Declan Cleary
Looking to warm up these cold nights? Try this flavourful Seafood Bisque recipe served with homemade flatbread.
- Steps
- Ingredients
Steps
- Preheat oven to 200o
- To prepare the prawns, remove heads, peel and devein. Place half of the heads and shells aside and discard remainder. Chop 8 prawns into 5 pieces and place into a bowl with remaining 4 whole prawns.
- For the Stock, place all ingredients, except water/stock, into a deep baking tray. Cook until well browned, about 30 minutes. Transfer to the bowl of a pressure cooker. Add water/stock and cook under high pressure for 45 minutes.
- Release the steam and pour contents through a fine sieve into a large saucepan. Boil on high heat until reduced slightly, about 15 minutes. Season with salt and remove from the heat.
- For the Bread, place water, yeast and sugar into a bowl and stir together. Set aside to activate.
- Place flour and salt into the bowl of a stand mixer fitted with a paddle attachment. Add 150ml water to yeast mix then add to the flour. Mix until combined.
- Fit the dough hook and knead for 5 minutes. Knead and set aside to prove for 45 minutes.
- Cut into 8 portions and roll into balls. Roll out thinly. Cook in a dry pan until golden and puffed. Season with salt and thyme leaves. Cover with a clean tea towel to keep warm.
- For the Seafood Bisque, heat 1 tablespoon olive oil in a medium saucepan.
- Once hot, add garlic and shallot and cook for 1-2 minutes. Add sherry and simmer for 2 minutes. Reduce heat to medium low then add tomato, capsicum and paprika. Simmer for 15 minutes.
- Remove from the heat and process with a stick blender. Pass through a sieve into a saucepan.
- Add stock and bring to a simmer. Remove from the heat and add skinned, deboned cubed snapper pieces the same size as diced prawn. Cover and set aside for 15 minutes before serving.
- Ladle bisque into bowls and finish with a pinch of salt and chopped parsley. Serve with flatbread on the side.
